Hmm this sounds good. Let us know how it turned out, and did you use any adjuncts in the cream?

I am brewing a German Hefe with the super fresh yeast I bought from the white labs tasting room. And kegging a SMASH pale ale with mosaic hops.

Used 5% flaked corn and 5% flaked rice. Having done a vigorous 90 minute boil I was really surprised by a huge corn aroma after 5 days of fermentation. I suspect the big pitch of yeast I used from a friends IPA was rather spent. So, I pitched some Safale-05, warmed it up to 68 and hoped for the best. It's now down to 1.009 and crashing, the corn aroma is diminished but I think it's going to need some time and bit of CO2 scrubbing to really clean it up. I'm staying optimistic.